Ingredients
- Servings: 1
- 8 fresh peaches - peeled, pitted, and sliced
- 1/2 cup butter, cut into pieces
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup vegetable oil
- 1 teaspoon ground cinnamon
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
- preheat an oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking pan with cooking spray.
- arrange the peaches in the prepared pan. scatter the butter over the peaches, then sprinkle the brown sugar evenly on top. set aside. mix flour, white sugar, baking powder, and salt in a bowl. stir the oil into the beaten eggs, then stir the egg mixture into the dry ingredients. spoon the batter over the peaches, then sprinkle cinnamon on top.
- bake in the preheated oven until the crust is lightly browned, about 45 minutes.
Ingredients
- Servings: 5
- 2 cups butter
- 2 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2/3 cup chopped pecans
- 2 teaspoons vanilla extract
- 3 1/2 cups confectioners' sugar
- 1/2 cup hot water
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 1 hr 20 mins
- preheat oven to 350 degrees f (175 degrees c).
- heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
- pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
- bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
- in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.
Ingredients
- Servings: 1
- 1/2 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/2 cup chopped walnuts
- 6 tablespoons unsweetened cocoa powder
- 1/4 cup margarine
- 2 cups confectioners' sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
- in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
- bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.
Ingredients
- Servings: 3
- 1/2 cup butter, softened
- 1/2 cup butter flavored shortening
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup raisins
Recipe
Preparation Time: 15 mins
Cook Time: 12 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
- bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!
Ingredients
- Servings: 24
- cookies:
- 3 1/2 cups all-purpose flour, or as needed
- 4 teaspoons baking powder
- 1 cup white sugar
- 1/2 cup butter, softened
- 4 eggs
- 1 cup cocoa powder
- 2 tablespoons orange-flavored liqueur
- 2 teaspoons vanilla extract
- icing:
- 2 cups sifted confectioners' sugar
- 2 tablespoons orange-flavored liqueur
- 2 tablespoons water
- 2 teaspoons vanilla extract
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 40 mins
- preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
- sift flour and baking powder together in a bowl. beat white sugar and butter together in a separate bowl using an electric mixer until smooth and creamy; beat in eggs. stir creamed butter mixture, cocoa powder, 2 tablespoons liqueur, and 2 teaspoons vanilla extract into flour mixture until dough is just combined.
- turn dough a lightly floured work surface and knead, adding flour as needed to keep from dough sticking to your hands. roll dough, 1 to 2 tablespoons per cookie, in your hands and form a log-shape; twirl log into desired shape. place cookies on the prepared baking sheet.
- bake in the preheated oven until edges of cookies are lightly browned, about 10 minutes.
- stir confectioners' sugar, 2 tablespoons liqueur, water, and 2 teaspoons vanilla extract together in a bowl until icing is creamy. dip cookies into icing. place a piece of waxed paper under a wire rack and place cookies on wire rack to cool.
Ingredients
- Servings: 3
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1/3 cup crushed peppermint candies
- 2 tablespoons confectioners' sugar, or as needed
- 1 tablespoon very finely crushed peppermint candies, or as needed
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 55 mins
- preheat oven to 325 degrees f (165 degrees c).
- beat butter and 1 cup confectioners' sugar in a large bowl until creamy and smooth; stir peppermint extract into butter mixture. whisk flour and salt in a bowl and stir into butter mixture. gently fold rolled oats and 1/3 cup crushed peppermint candies into the dough.
- drop dough by teaspoonful ungreased baking sheets, leaving 3 inches between cookies; press cookies 1/4 inch thick with your fingertips.
- bake in the preheated oven until cookies have lightly browned edges, 10 to 12 minutes. let cookies cool on baking sheets for at least 5 minutes before removing to finish cooling on wire racks.
- stir 2 tablespoons confectioners' sugar with 1 tablespoon very finely crushed peppermint candies in a small bowl; transfer to a fine-mesh wire strainer. dust cooled cookies with peppermint candy mixture.
Ingredients
- Servings: 4
- 2/3 cup butter
- 1 cup white sugar
- 1/4 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 4 cups all-purpose flour
Recipe
- cream butter and sugar. beat in eggs.
- dissolve the baking soda in the milk, then add to mixture. add the vanilla and mix well
- place salt in with flour and slowly stir into mixture. the dough should not be too sticky and should pull away from the sides of the bowl easily. if the dough is sticky, add a little more flour.
- form the dough into a roll about a foot long and 2-3 inches in diameter. roll up in wax paper and put in the refrigerator for 1 hour.
- remove from refrigerator and let dough come to room temperature. roll out dough a chunk at a time (one dough log makes about 4 chunks).
- preheat oven to 350 degrees f (180 degrees c).
- cut your cookies and decorate or bake plain for 8-10 minutes. enjoy!
